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Orange Marmalade
From The Times cook book, no. 2, 1905
Serves 10
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
159Calories
2 gProtein
41 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories159 kcal
Protein1.6 g
Carbohydrates41 g
Fiber3.6 g
Sugars35 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium18 mg
Potassium294 mg
Calcium77 mg
Iron0.6 mg
Magnesium20 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C105 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate43 mcg
Choline0.5 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 130. The excerpt below is the record exactly as published.
ORANGE MARMALADE. Mrs. M. E, Kloeckner, 709 Locust street, Pasadena, Cal. — Take twelve oranges, eight of them freed from skin and all the white, and four whole oranges, all cut across the orange in very thin slices, especially those with the skin on them; allow one lemon cut same way to twelve oranges and three cups of water to each cup of pulp. Let stand over night; then cook hard, being careful it does not scorcn, two or three hours or until quite thicK. Measure and allow one cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.